Lupe Tortilla Plus Salad

I should probably start by mentioning that as a rule I’m not really partial to Mexican food, and usually only have it when other people invite me. So it was this time as well, with the added bonus that the restaurant they picked had only one vegetarian main course that I could find. But, then again, a fifty-five minute wait on a Friday night hopefully bodes of good things to come, and since that wait started at 8 pm, I may or may not have been ravenous by the time the chips, salsa, and queso were brought out. Considering my hunger, I’ll just skip to (my) main dish, called “Ensalada Verde.” Ok, so having a salad at a Mexican restaurant may be blasphemy, but ignoring that fact, it was a rather marvelous salad: green leaf lettuce and pico de gallo, tossed with roasted pablano pepper (had to look that one up, I’ll admit), and Monterrey Jack cheese, plus what must have been two whole avocados. Oh, and of course, the most important ingredient, jalapeno lime vinaigrette dressing, which was possibly the best salad dressing I’ve ever tasted: ever-so-slightly spicy, a little sour, and very smooth. Vegetarian-approved, for sure.

I would be remiss not to mention what the omnivores at the table had, which was basically a giant platter of sizzling fajita meat containing beef, chicken, and shrimp, with giant flour and corn tortillas. Protein galore!

In any case, Lupe Tortilla is known for its fajitas, and according to my non-scientific poll of the three other people at the table, it gets an A+. Or five stars. Or a dozen cows. Whatever.